Prep: 15 min. Sliced black olives are a great addition to either version of this salad using leftover chicken.
6 cups torn romaine lettuce leaves
2 cups chopped cooked chicken
4 bacon slices, cooked and crumbled
1 (15-oz.) can black beans, drained and rinsed
1 cup cherry tomato halves
1/4 cup sliced red onion
1/2 cup mayonnaise
1/2 cup salsa
Shredded Colby-Jack cheese blend (optional)
Tortilla chips (optional)
How to Make It
Combine lettuce and next 5 ingredients in a large bowl.
Stir together mayonnaise and salsa until blended; toss with chicken mixture. If desired, sprinkle with cheese, and serve with tortilla chips.
CHICKEN SALAD OLÉ: Combine first 6 ingredients as directed. To make the dressing, substitute 1/4 chopped green chiles, 1 Tbsp. chopped fresh cilantro, 1 tsp. grated lime rind, and 1 Tbsp. fresh lime juice for 1/2 cup salsa, and stir together with 1/2 cup mayonnaise. Proceed as directed.
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